# What You’ll Need:
→ Gnocchi
01 - 1.1 lbs sweet potatoes (about 2 medium)
02 - 1 large egg, lightly beaten
03 - 1¼–1⅔ cups all-purpose flour, plus extra for dusting
04 - ½ tsp fine sea salt
05 - ¼ tsp freshly ground black pepper
06 - ¼ tsp freshly grated nutmeg (optional)
→ Sage Butter
07 - ⅓ cup unsalted butter
08 - 12 fresh sage leaves, whole or sliced
09 - ¼ tsp flaky sea salt
10 - Freshly ground black pepper, to taste
→ For Serving
11 - ⅓ cup freshly grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 400°F. Prick sweet potatoes with a fork and place on a baking tray. Roast for 40–45 minutes until tender. Let cool slightly, peel, and mash until smooth.
02 - Combine mashed sweet potatoes with beaten egg, sea salt, black pepper, and nutmeg in a large bowl. Mix thoroughly.
03 - Gradually add flour, stirring until a soft, slightly sticky dough forms. Use just enough flour to make dough workable.
04 - Dust work surface with flour. Divide dough into four pieces. Roll each into a rope about ¾ inch thick and cut into ¾ inch segments. Optionally, roll gnocchi over fork tines to create ridges.
05 - Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float, about 2–3 minutes. Remove with slotted spoon and drain.
06 - Melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling pan, until butter is golden and sage is crisp, 2–3 minutes.
07 - Add cooked gnocchi to skillet. Toss gently to coat with sage butter. Season with flaky sea salt and black pepper to taste.
08 - Plate gnocchi and sprinkle with freshly grated Parmesan cheese. Serve immediately.
